Steak and Eggs Benedict with Brown Butter Sriracha Hollandaise Sauce

Steak and Eggs Benedict with Brown Butter Sriracha Hollandaise Sauce

I have to confess that this recipe was made just for me. My love of brunch has been well established here on Rock Recipes and this one combines some of my very favorite ingredients. I am an absolute steak addict, so much so that while many people say they couldn't be vegetarian because they couldn't live without bacon, I would equally miss a juicy, medium rare grilled steak. Like many people I know who enjoy breakfast for dinner, steak and eggs tops my list on those occasions; add to that our family's favorite buttermilk biscuits plus rich, creamy, brown butter Hollandaise sauce with a hit of sweet heat from sriracha sauce and this brunch is a complete brunch home run.

I used my recent recipe for Coffee Chipotle Rubbed Grilled Steak  in this particular version which was really delicious but you can use any grilled, sliced steak. I'd recommend using 3 to 4 ounces per person. I love poached eggs but Spouse doesn't so she can attest that this recipe is just as delicious with scrambled eggs instead.

You can of course use toasted English muffins as the base of this brunch idea  but if you have an extra half hour, you can find our easy to make flaky buttermilk biscuit recipe here.

Brown Butter Sriracha Hollandaise Sauce

• 3 egg yolks
• 1/2 teaspoon yellow mustard
• 2 tablespoons lemon juice
• 1 tsp chopped lemon zest
• 1/2 cup hot brown butter
• 1 tbsp sriracha sauce

To brown butter just melt it in a small saucepan over medium heat and watch it until the color turns light golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
 
In a blender combine the egg yolks, mustard and lemon zest and juice for only a few seconds. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the steak and eggs.

Crab Cakes Eggs Benedict

Crab Cakes Eggs Benedict

In the very early days of Rock Recipes, actually in the first week, I featured one of my favorite Crab Cakes recipe which we sometimes serve in miniature form as delicious little finger food when friends come by in the evening for drinks. I decided to revisit the recipe this week in a terrific Eggs Benedict idea inspired by recent travels.

Our family vacation this year was another road trip, this time up eating our way up the eastern seaboard from Savannah to Boston. I tried some crab cake Eggs Benedict along the way in Maryland and knew I'd be making this dish when I got home with a bit of a Newfoundland twist.

Instead of an English muffin I've substituted our local favorite toutons and instead of the tarragon in the Hollandaise sauce, I used local Mt. Scio Savoury which I know may be an uncommon herb in may areas. Tarragon or dill will also make a delicious herb flavored Hollandaise if you can't find savoury. Any crab meat can be used. In Maryland I had blue crab cakes but I've used some delicious sweet Newfoundland snow crab in the version pictured.

My crab cakes use only enough other ingredients to hold the crab together and the mixture will be quite soft when you roll it into cakes and then into the cracker crumb mixture. They do take a gentle touch but once they are fried they hold together well. This very indulgent recipe sure would be perfect for a celebration brunch or breakfast treat at the end of a hard week.

Crab Cakes

You can always use English muffins or buttermilk biscuits as the base for this great dish. Find my recipe for Toutons at this link.

Crab Cakes Eggs Benedict

Recipe by Barry C. Parsons

Maryland meets Newfoundland in this indulgent version of Eggs Benedict, perfect for a celebration brunch.

Yield: 4 - 6 large crab cakes or about 18 hors d'ouevres
Ingredients

• 1 pound coarsely chopped (NOT MINCED) fresh or frozen cooked crab meat
• 3/4 cup + 1 cup cracker crumbs
• 4 tbsp mayonnaise
• 1 tsp lemon zest, minced
• 2 tsp Worcestershire Sauce
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp hot sauce (optional)
• 2 eggs, lightly beaten
• Aprox 2/3 cup canola oil for frying
• FOR THE HOLLANDAISE SAUCE
• 3 egg yolks
• 1/2 tsp yellow mustard (or Dijon if you prefer)
• 1-2 tbsp lemon juice
• 1/2 tsp dry summer savoury (or dill or tarragon)
• 1/2 cup hot melted butter

Cooking Directions

1. Toss together the crab meat with the 3/4 cup cracker crumbs and all other ingredients except the canola oil.
2. Form into cakes by hand to whatever size you prefer. (Small cakes make great hor’s d’ouevres).
3. Roll in additional cracker crumbs.
4. Heat about a half inch of canola oil in a skillet or sate pan over medium-low heat. You want these to fry gently, they will burn quickly if the oil is too hot.
5. Fry until golden brown on both sides. Drain on paper towels.
6. FOR THE HOLLANDAISE SAUCE
7. In a blender combine the egg yolks, mustard and lemon juice for only a few seconds.
8. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly.
9. Stir in the savoury. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Eggs Benedict.
10. Place the cooked crab cakes on the warm toutons, top with a poached egg and finally the Hollandaise sauce.

Potato Latke Prosciutto and Tomato Eggs Benedict

Potato Latke Prosciutto and Tomato Eggs Benedict

I love Eggs Benedict...like really love it. Being such a big brunch person, I can't resist it on restaurant menus and often make variations of it at home, like our now famous Toutons Benedict. One of the things we often serve at our brunches, in place of hash browns are thin, crispy potato latkes. Spouse suggested making some this morning for a final brunch on this long Victoria Day weekend here in Newfoundland. I then thought of using latkes as the base for a new Eggs Benedict version including a slightly spicy quick cooking tomato compote that has become the condiment of choice at our family brunches. 

With fresh chives sprouting in the herb garden, I decided to add them to my Hollandaise Sauce along with a dash of Dijon mustard. Finally, I gave some thinly sliced prosciutto a quick flip in the pan to warm it before adding it to the construction along with over-easy eggs.

The result of all this was one of the best brunches I've had in quite some time. It is a fantastic mix of flavors and textures; the crispy latkes were wonderful with the sweet sharpness of the tomato compote, the slight salty edge of the prosciutto and the creaminess of the herbed Hollandaise sauce. It was utterly delicious and I may not be able to wait until next weekend to have it again. I could eat it again for supper!!

Potato Latkes

Makes about 8 latkes. Serves 4.

• 4 cups grated potato
• Salt and pepper to season
• 1 beaten egg
• 3 tablespoons flour

Squeeze as much excess water from the grated potato as possible. Add all the remaining ingredients and toss together until well combined.

Heat a half inch of canola oil in a large non-stick skillet over medium-low to medium heat. Drop the latke mixture by ½ cup measures into the hot oil, spreading it out to about a half inch thickness. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side,
Drain on paper towels. 

Spicy Tomato Compote

Spicy Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 3 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce or ¼ tsp chili flakes
• salt and pepper to season

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Dijon Chive Hollandaise Sauce

• 3 egg yolks
• 1/2 teaspoon Dijon mustard
• 1 - 2 tablespoons lemon juice
• 1/2 cup hot melted butter
• 2 tbsp fresh chopped chives

In a blender combine the egg yolks, mustard and lemon juice for only a few seconds. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Eggs Benedict. Fold in the chives before serving.

To construct the dish for serving, you will also need:

Poached or over-easy eggs, 1 or 2 per person

6 ounces thinly sliced prosciutto, warmed in a frying pan for only a few seconds per side.

Stack 2 or 3 potato latkes per serving before topping with prosciutto, eggs and the tomato compote and Hollandaise sauce.